New York-Style Cheesecake

In the body of a blender or food processor combine graham crackers, sugar, and salt grind them into a fine powder. Add melted butter, stir well to combine. Press down firmly into the prepared 9-inch springform pan. set aside. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.

Add sugar and vanilla, beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, beat until smooth. Stir in the flour, mixing just until combined. Quickly stir in the cream, mixing just until it’s incorporated in the batter. Pour filling into prepared crust, and spread evenly.

Wrap the bottom of the pan in tin foil. ace the cheesecake pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free. Place pan in the oven and cook cheesecake for 1 hour and 15-20 minutes.

Turn oven off and let the cheesecake sit, undisturbed, for 45-55 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly. Transfer the graham cracker powder to a bowl, add the brown sugar and melted butter. Mix everything with the help of a fork or spoon until a wet sand consistency forms.

Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6-7 hours. When ready to serve, top with a dollop of whipped cream or fresh strawberry sauce. Process 1 and 1/4 cups of strawberries, sugar and lemon zest in a food processor or blender until smooth.

Transfer mixture to a medium-sized bowl, stir in remaining sliced strawberries, and chill for at least 1 hour before serving. You can also use blueberry or any sauce u want.

Enjoy!!!!!!